by Chef Chad Sarno and Kris Carr is simple, yet satisfying. It is a vegetable and lentil ragout sans the tomatoes delivering a hearty bite with a lemony finish thanks to copious amounts of lemon zest. The nutritional yeast also adds another dimension of flavor that works well with the fresh thyme and parsley. I served this over wild rice for a more complete meal.
Lentil and Chard Ragout
Serves 4 to 6
Ingredients
- 1 Tbsp olive oil
- 1/2 cup finely diced shallots or red onions
- 6 roasted garlic cloves or 3 raw cloves, minced
- 1 1/2 cup beluga or green lentils
- 1/2 cup cooking sherry wine or marsala wine
- 3 cups vegetable stock
- 4 cups well-cleaned and coarsely chopped chard
- 1 cup fresh or frozen peas
- 2 1/2 Tbsp nutrtional yeast
- 1/2 tsp red pepper flakes
- 3 Tbsp lemon zest
- 1/4 cup chopped parsley
- 2 Tbsp minced thyme
- 1/2 Tbsp sea salt
- Freshly ground black pepper
- 2 Tbsp Earth Balance or other vegan butter
Instructions
In a large saucepan on medium heat, add the oil, shallot, and garlic. Cook until shallots and garlic are translucent and golden. Add lentils and wine to deglaze the pan.
Add the vegetable stock and cover. Bring to a simmer and cook for about 20 minutes, until the lentils are fork tender. If using green lentils, they may take longer to cook.
Add chard, peas, nutritional yeast, red pepper flakes, lemon zest, parsley, thyme, and salt, and cook for an additional 3 to 4 minutes on low heat.
Finish with cracked pepper and 2 tablespoons of butter. Fold the mixture well to melt the butter, and serve.
Optional: to thicken up the ragout sauce, whisk in 1 1/2 Tbsp of cornmeal or cornstarch with 1/4 cup of the ragout liquid. Add mixture to the pan a few minutes before removing from heat. Mix well.
Serve over wild rice, if desired.
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